1️⃣ Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. Whisk together the egg and a splash of water, then set aside. 🔥

2️⃣ To make the homemade pesto, add the walnuts, salt, and garlic to the food processor and blend until it resembles a sand-like consistency. Add in the basil and lemon juice, then pulse until combined. Add in the olive oil and blend until smooth. Gently fold in the grated parmesan cheese. 🌿🧄🫒🧀

3️⃣ Roll the pastry sheet out on a floured surface and cut it into 9 squares. Dollop a spoonful of pesto onto each square. Then, top with a slice of Roma tomato and fresh mozzarella. 🍅🧀

4️⃣ Take 2 corners of the pastry and wrap them up and over the mozzarella, pinching the puff pastry corners to enclose (refer to photos if needed). Transfer to the prepared baking sheet. Repeat with remaining squares. 🥐

5️⃣ Once all of the pastries are made, pop them in the fridge for 20 minutes to set. ❄️

6️⃣ Remove the pastries from the fridge. Brush each pastry with the egg wash. Sprinkle each puff pastry with garlic salt and grated parmesan. 🥚🧂🧀

7️⃣ Transfer to the oven and bake for 20-25 minutes or until golden brown. ⏳

8️⃣ Allow to cool slightly. Drizzle with balsamic glaze, top with fresh basil, and sprinkle with parmesan. If desired, dollop on more pesto. 🍷🌿🧀

9️⃣ Serve and enjoy! 😋